Velvet Smooth Cream of Potato Soup
photo by *Parsley*
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 59.16 ml butter
- 1 stalk celery, sliced plus leaves
- 1 onion, chopped
- 5 carrots, sliced
- 4 medium white potatoes, peeled and cubed
- 2 sprig fresh parsley, coarsely chopped
- 1182.95 ml chicken broth
- 236.59 ml heavy cream
- salt and pepper, to taste
directions
- Melt butter in large saucepan or dutch oven and saute the celery, onion and carrots until tender, about 20 minutes, add salt and pepper to taste.
- Add potatoes and parsley, toss until coated.
- Add broth, bring to a slow boil and cook until potatoes are soft.
- Remove from stove.
- Reserve 1/3 of the chopped veggies; puree remaining soup (broth and veggies) in a food processor or blender.
- Pour puree back into original pot, along with the reserved chopped veggies.
- Stir and add heavy cream,heating through- DO NOT BOIL.
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Reviews
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Tweaks
-
This was great! I substituted the heavy cream for 1 1/2 cup whole milk and added 1/4 tsp fresh thyme leaves and 2/3 lb cubed boneless ham, then doubled the recipe. When serving, I threw a pinch of shredded sharp cheddar cheese into each bowl. My husband, myself and my 5 children loved it! When it was time for bedtime snack, they finished it off!
RECIPE SUBMITTED BY
TheDancingCook
Whitehall, Pennsylvania
Welcome! I joined this website in 2001, as a new wife and Mom of a 1 y/o and I was 28 yrs old and did not know about cooking. I found this website cause I searched the web and wanted to find a good recipe for carrots! I found that recipe and so much more here over the years. I learned so much from this website and opened up my eyes to other recipes. I now am 46 y/o. I am now divorced and my then 1 y/o son is now a Marine. I have a wonderful man in my life that loves and appreciates my cooking and I thank this site for all of its help. I still come here for recipes. I hope you like my recipes and your family enjoys them also....there is many here and I love to pass them on.